Summary

Ingredients

• 1 glass mushrooms, approx. 70 g drained weight
• 1 can peas, approx. 230 g drained weight
• 200 g smoked tofu
• 400 g tofu, natural
• 1 onion (s)
• 1 clove garlic
• 4 tablespoon olive oil
• 1 pinch (s) salt or herb salt
• 1 pinch (s) pepper
• 1 pinch (s) paprika powder
• 1 cube vegetable stock
• 600 g tomatoes, passed
• 1 small Glass tomato paste
• 250 ml red wine, drier
• 250 ml soy cream (Soy Cream Cuisine) or oat cream
• 0.5 ½ bunch parsley
• 350 g pasta, your choice
• 100 g yeast flakes or Parmesan substitute

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Instructions

1. Cut the smoked tofu into small cubes. Dice the natural tofu and then mash it with a fork or a potato masher so that it has a consistency similar to minced meat. Peel the onion and garlic and dice them too. Put everything together with the olive oil in a pan and fry over medium heat. Season with paprika powder, salt and pepper.
2. Clean and slice fresh mushrooms or pour the mushrooms out of the glass, add to the tofu mixture in the pan and fry for about 3 - 4 minutes. Drain the peas, add to the other ingredients in the pan and fry briefly. As soon as the tofu is lightly browned, deglaze with the red wine.
3. Add the tomatoes, the tomato paste and the stock cube and heat. Stir in the plant cream and heat carefully (do not bring to the boil, otherwise the sauce can curdle). If the sauce is too thick, add a little more water.
4. Wash and chop the parsley and add to the sauce. Finally, season the sauce again with salt and pepper.
5. In the meantime, cook the pasta in sparkling salted water until al dente and serve with the sauce. Sprinkle with yeast flakes or Parmesan substitute.